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About me

Hello! I create meatless and plant-based recipes with seasonal whole foods, just for you!

Real food–unprocessed wholesome food, made with ingredients your great grandparents would recognize.

My goal is to inspire you into the kitchen, to help you cook using delicious healthy whole foods. Many of the recipes are vegan and some are gluten-free, recipes we eat at our house.

My kitchen pantry is lined with recycled glass jars full of real food, like nuts and beans, quinoa, barley and brown rice. There’s a whole shelf of natural sweeteners too, like honey, maple syrup, and agave syrup, coconut and date sugar. Letty’s Kitchen vegetarian recipes are here to help you add more health-giving foods to your cooking, to teach you how to use ingredients like you find in my pantry.

Here I am sharing my love of seasonal vegetarian whole foods and “healthier” desserts. I love chard, chocolate, and chiles.

Let’s get cooking.

About Letty, cooking pasta

More about me:

I’ve followed a vegetarian diet for more than 40 years.

I wrote a dessert cookbook: Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery. (Affiliate link.)

I was Deer Valley Resort’s executive pastry chef for 30 years.

I learned my way around  the kitchen early in life. One of my teenage chores was cooking the family dinner while my Mom worked. Thanks Mom.

I moved to Salt Lake City Utah from southern California when I was 20 years old. I met my husband Robbie skiing, at Alta. 

I graduated from the University of Utah. With a cum laude degree in fashion merchandising. Huh?

I graduated from The French Culinary Institute in Manhattan, New York.

Ski patroller was my first job at Deer Valley Resort.

I adore Mexico and practice speaking Spanish whenever I can.

I’d love to hear from you.

Email me with question and comments at letty (at)

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You can also:

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Peruse my Pinterest boards for more vegetarian recipe ideas!

You’ll find more vegetarian and healthy living ideas on my Facebook page.

Or find me on LinkedIn.

About me ski photo